Raw chocolates are incredibly easy to make and if kept in the fridge will last for at least two weeks.
The Simple Raw Chocolate recipe takes minutes to make. All you really need to do is to gently melt the raw CHOC Chick Kit ingredients in a bain marie, get CHOCCreative and experiment by adding a range of flavourings, dried fruit, nuts, alcohol (of course!), pour the liquid into moulds and cool in the fridge for between 1 and 2 hours.
The CHOC Chick Kit includes several other easy and delicous recipes, dont miss out - join our free news letter and get the latest recipes straight to your inbox.
Popping your own popcorn is a really fun activity but it lacks chocolate, don't you think?!
Add some CHOC to your popcorn with these Raw Chocolate Popcorn Cakes.
If you have a pan with a glass lid then this is extra fun because you get to see all of the popping action but, whatever pan you choose, make sure that has a well fitting lid or your popcorn will be popping all over the kitchen!
50g CHOC Chick organic cacao butter
25g popping corn
5 tablespoons of Sweet Freedom or honey
3 tablespoons CHOC Chick organic cacao powder
2 tablespoons cooking oil (coconut oil is good but use whatever you have)
1 teaspoon vanilla bean extract (optional)
You will also need 12 standard sized bun cases (it's useful to set these out on a tray before you begin).
First make the popcorn:
Now it's time to make the chocolate...
We love this, it's super easy to make absolutely delicious and great to make with kids!
100g CHOC Chick organic cacao butter
6tbsp CHOC Chick organic cacao powder
50ml sweet freedom
20g mini marshmallows
25g cherry berry mix
10g mixed seeds
1 meringue nest, broken into small pebbles
1-2 cocoa beans, bashed up into nibs (you'll find these in your CHOC Chicos Kit)
1 lumps of chinese stem ginger, chopped as fine or chunky as you like (optional)
Follow the Simple Raw CHOC Recipe and melt the cacao butter in a double boiler, add the cacao powder and sweet freedom, and stir to combine (we recommend using a metal ballon whisk).
Place all the other ingredients in a bowl, pour the chocolate over and stir to combine. Make sure you stir gently so you don't pulverise the meringue!
Pour onto a baking tray lined with greaseproof paper or clingfilm, and place in the fridge to set for at least three hours.
Cut into squares and enjoy!!